Monday, June 23, 2014

Beef Bulgogi

For last night’s monthly group rotation dinner, we enjoyed a variety of Korean dishes to include this fabulous beef bulgogi (adapted from http://savorysweetlife.com/2009/07/marinade-this-bulgogi-recipe-korean-barbequed-beef/













3.18 pounds of thinly sliced rib-eye steak. Purchased frozen, as it was already sliced thin.  
3/4 cup soy sauce
9 T sugar
2.5 T sesame oil
7 cloves garlic, minced
1/2 medium onion, sliced thin
4 green onions, finely sliced into small pieced
4 T sesame seeds
1/4 t. red pepper flakes (I probably used less and should have used the full amount)
1/4 t. ginger, fresh, finely minced

In a large bowl, add the soy sauce and sugar. Stir to dissolve the sugar.










Mince the garlic; chop the green onions; cut the onions into slices.















Add the beef and onions and mix by hand to combine all ingredients.











I layered the meat in a large 9" x 13" glass pan, covered with saran wrap and refrigerated overnight.


In a large pan on high, add a little oil and cook the meat in small batches, keeping a single layer.  (I didn’t add any additional oil). Cook for 1-2 minutes. Since the meat is very thin, it cooks quickly.

Place in a serving platter and serve with rice.





This was my plate from dinner. Along with the beef bulgogi and rice, we had a delicious spinach side dish called Sigeumchi-namul (recipe below); and two different Korean chicken dishes. 

I also had on hand kimchee, yellow pickled radish, hot radish, and pickled bean sprouts.

Dinner was excellent!  With the exception of the rice, everything went. 

Notes: I did add a small amount of water (about 1/4 cup) that was mixed with some sugar, as I found the marinade a little too salty for my taste. This suger water mixture toned it down.

Also, I was light on the red pepper flakes. Next time, I'll use more.





Sue made the Sigeumchi-namul.


1 t. salt
1 bunch of spinach
2 cloves of garlic, minced
1 green onion, chopped
1.5 T of soy sauce
1/2 T sesame oil 
1/2 T. toasted sesame seeds

In boiling water, add 1 ts of salt and blanch a bunch of spinach for 30 seconds after removing dead the leaves and roots.

Drain the cooked spinach and rinse it in cold water 3 times, and squeeze it gently to get the water out.

Cut the spinach a few times and set it aside.

In a bowl, combine the remaining ingredients except for the sesame seeds; add the spinach and mix by hand.

Transfer to a serving plate and sprinkle the sesame seeds on top of the spinach.

Serve with rice.

Lentil Salad

Donna made this delicious salad for our book club last night (6 March 2024). Everyone loved it! Ingredients   1 can lentils 1 cup finely dic...